How to eat sour food without poisoning?

Specialist II Doctor HOANG NGOC QUY, Head of the Artificial Kidney Department, Children's Hospital 2 (HCMC), replied: If you like pickled foods, you should choose a long-standing, reputable traditional brand to use, this will be safer than the "homemade" type. Because traditional brands are foods that have been treated with sterilization (preservatives).

In addition, when processing food, production facilities have standard formulas for salinity and incubation time. Ensuring the salinity and acid pH levels meet standards will prevent bacteria from growing. In fact, some foods and homemade dishes always boast that they do not contain preservatives and are easily fermented "young" (not enough days). At this time, the acid pH is not acidic enough to disinfect. In addition, if the salt is not salty enough (for fear of high blood pressure), it also poses a risk of anaerobic bacteria poisoning.

In particular, children under 12 months of age should not eat or drink honey, or have their tongues rubbed with it, because the pH of the gastric juice of children under 12 months old is not acidic enough to disinfect. If honey accidentally contains anaerobic bacteria spores, clostridium, it will cause poisoning in children.

Hai Yen recorded

Source